Looking for a good kung pao shrimp recipe.?

Question

let me know.

Answer 1

Just sub large peeled shrimp for the chicken.

Kung Pao Chicken

1½ lbs boneless chicken breast, cut into ½" cubes
3 stalks celery, sliced
1 large sweet red pepper, thin sliced
½ cup unsalted peanuts
3 large cloves garlic, minced
3 dried red chili peppers, crushed
1 bunch scallions cut into ½" diagonal pieces

Sauce:
4 tablespoons rice wine or dry sherry
4 tablespoons hoison sauce
2 tablespoons bean curd paste
1 tablespoon black bean sauce
2 tablespoons red wine vinegar
1½ tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon red pepper flakes

Marinade:
2 tablespoons cornstarch
2 tablespoons rice wine or dry sherry
2 teaspoons baking soda

peanut oil

Slice and chop all necessary ingredients in advance. Mix the marinade and mix into the chicken cubes; allow to sit for at least 1/2 hour. Prepare the sauce by combining the wine and cornstarch and until the cornstarch is incorporated then mixing the remaining ingredients together in a bowl. Heat about 3 tablespoons of the peanut oil and stir fry the chicken until just done; stir fry in two batches if necessary. Set aside. Heat 3 tablespoons peanut oil and stir fry the peanuts for about one minute, being careful not to let them burn, if you do, throw them away and start over. Add the celery, garlic, scallions and red pepper and continue stir frying for three minutes. Add in the chicken and stir fry an additional minute. Reduce the heat and add the sauce and allow to simmer for about 1 to 2 minutes to thicken. Toss to coat chicken and veggies with sauce.

Answer 2

Kung Pao Shrimp Recipe

Ingredients:
1 teaspoon chopped garlic
1/2 teaspoon chopped ginger
1 1/2 tablespoon cornstarch
1/4 teaspoon baking soda
1/4 teaspoon sugar
salt and pepper
1 pound shelled, deveined shrimp
1/4 cup oil
1 small onion, diced
1 large zucchini, cut in 1/2" cubes
1 small red pepper, cut in 1/2" cubes
2 ounces cashews or peanuts
***Sauce***
1 cup chicken stock
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
2 teaspoons chili sauce
2 teaspoons Chinese bean paste (optional)
2 teaspoons sesame oil

Directions:

Shrimp: Combine garlic, ginger, cornstarch, baking soda, sugar, and salt and pepper. Add shrimp, mix, and let stand 20 minutes.

Heat oil in a wok. Add the shrimp and stir-fry over high heat about 20 seconds, or just until shrimp change color. Remove. Add onion to the same oil and stir-fry 1 minute. Add zucchini and red pepper and stir-fry about 30 seconds.

Mix sauce ingredients together and add to the wok. Cook, stirring, until the sauce is slightly thickened. Add the shrimp and nuts and heat through completely.

Bon Appetit!!

Answer 3

Kung Pao Shrimp

1 teaspoon chopped garlic
1/2 teaspoon chopped ginger
1 1/2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon sugar
salt and pepper
1 pound shelled, deveined shrimp
1/4 cup oil
1 small onion, diced
1 large or 2 small zucchini, cut in 1/2 inch cubes
1 small red pepper, cut in 1/2 inch cubes
2 ounces cashews or peanuts

Sauce:
1 cup chicken stock
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
2 teaspoons chili sauce
2 teaspoons Chinese bean paste, optional
2 teaspoons sesame oil

Combine garlic, ginger, 1 1/2 tablespoons cornstarch, baking soda, sugar, and salt and pepper.

Add shrimp, mix, and let stand 20 minutes. Heat oil in a wok.

Add the shrimp and stir fry over high heat about 20 seconds, or just until shrimp change color. Remove.

Add onion to the same oil and stir fry 1 minute.

Add zucchini and red pepper and stir fry about 30 seconds. Mix sauce ingredients together and add to the wok.

Cook, stirring, until the sauce is slightly thickened. Add the shrimp and nuts and heat through completely.

Serves 4.

Answer 4

1 pound shrimp
1 egg white
1/2 teaspoon salt
2 teaspoons cornstarch
1/3 cup chicken broth
1 tablespoon red wine vinegar or rice vinegar
2 tablespoons soy sauce
1 teaspoon granulated sugar
1 1/2 cups oil, or as needed
6 to 8 small red chilies, or 2 teaspoons chile paste
1 teaspoon minced ginger
1/2 cup cashews

Shell and devein the shrimp. Cut in half lengthwise. Lightly beat the egg white. Marinate the shrimp in the salt, egg white and cornstarch for 15 minutes.

In a small bowl, combine the chicken broth, vinegar, soy sauce and sugar. Set aside.

Heat the oil to 360 degrees Fahrenheit. When the oil is hot, add the shrimp. Cook briefly until the shrimp turns pink. Remove from the wok.

Remove all but 2 tablespoons oil from the wok. Add the chile peppers or chile paste. Stir-fry for a minute, then add the minced ginger and stir-fry until it is aromatic (about 15 seconds). Stir in the cashews. Stir-fry for about 1 minute, taking care not to burn.

Make a space in the middle of the wok. Add the sauce. Heat briefly, then mix in with the cashews. Add the shrimp back into the pan. Cook for 1 more minute and serve hot.